Sunday, 16 February 2014

Shahi Potol(Shahi Padwal)


Potol/Pointed gourd: 8 pieces (don’t use the ripe ones. Take good care in selecting the vegetable. Look for the bright fresh colour and Press to check the firmness.)

Onion paste: 3 tbsp

Ginger paste: ½ tbsp

Garlic paste: 1 tsp

Tomato: 1 medium

Curd:2 tbsp

Green cardamom: 2 pieces

Cloves: 5-6

Cinnamon: 1/2 “ stick

Black pepper: 7-8

Bay leaf: 1

Oil: ¼ cup

Red chili powder: ½ tsp
Chopped green chilli: 2 tsp



Garam masala: 1/3 tsp

Sugar: 2 tsp
Ghee: 1 tbsp


First prepare the pointed gourds. Lightly peel the green skin lengthwise at 4 places. 

Trim the edges. Now cut the gourds widthwise at two places in such a way that the edges are joined (i.e. Poke the knife between the gourds cut lengthwise but not through the edges). 
Wash and drain excess water. 

Smear with salt and turmeric.

Heat the oil and fry the pointed gourds till light brown on all sides. 

Drain the excess oil on an absorbing paper. 

Set side.

Now add the whole cardamom, clove, cinnamon, pepper and bay leaf in the same oil. 

Once they splutter add the onion paste. 

Fry on low till the raw smell is gone. 

Mix in the ginger-garlic paste and again fry on low till oil separates at the sides.

Add chopped tomato & curd; add salt, turmeric and chili powder. 

Mix and cover. 

Cook on medium till you see oil coming out at the sides.

Carefully transfer the fried pointed gourds and mix to coat everything together. 

Check seasoning(add sugar and salt as per taste)  and add ½ cup warm water.

Cover and let it simmer on low heat for 15 mins.

Add ghee & garam masala &cook for 5 mins.
Serve with roti or paratha.

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